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Bistro Chicken with Bacon, Tarragon and Crème Fraîche


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


The chicken drenched in a rich, creamy bacon and tarragon sauce is a delicious, budget-friendly and delicious dinner night option, made with skin-on bone-in whole chicken legs. You can of course opt for the chicken breast if that's what you prefer, but go bone-in, skin-on when you can. Skin helps to keep the chicken moist during cooking, and the bones add an extra layer of flavour to the meat.

 
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 4 Small whole chicken legs
  • Sea salt and ground pepper
  • 1 Medium brown onion, peeled and finely chopped
  • 60 g Bacon, thinly sliced
  • 1 tsp Dried tarragon
  • 2 Garlic cloves, crushed
  • 360 ml Chicken stock
  • 1 tbsp Dijon whole grain mustard
  • 1 tsp Dijon medium hot mustard
  • 3 tbsp Crème fraîche
  • 1 tbsp Finely chopped parsley
  1. Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
  2. Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes.
  3. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.

© 2024 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com


22 comments:

DEZMOND 16/10/24 13:26

It definitely is an Autumn meal for these first coldish days. I will stuff a hokkaido tomorrow to put my oven into use.

[Reply]
Tom 16/10/24 14:36

...I love chicken and this looks mighty good.

[Reply]
Anne in the kitchen 16/10/24 15:00

Oh my goodness! This is going to happen here one day before too long!

[Reply]
Brian's Home Blog 16/10/24 15:12

That looks so good and bacon is always great!

[Reply]
Granny Sue 16/10/24 16:20

That sounds so good, Angie. Can't wait to get back to cooking.

[Reply]
eileeninmd 16/10/24 17:21

Looks like a yummy chicken recipe, thanks for sharing.
Take care, have a great day!

[Reply]
Lola Martínez 16/10/24 19:52

Una verbena de sabores tiene ese guiso de pollo, muy rico seguro.
bss

[Reply]
Bill 16/10/24 20:15

Looks mouth watering delicious.

[Reply]
My name is Erika. 16/10/24 23:38

This looks like a great winter chicken dish. I'm printing this one off. Thanks Angie.

[Reply]
Grace 16/10/24 23:39

Muy apetitoso! Una manera diferente y rica de comer el muslo de pollo.
Siempre gracias Angie!
☀️🌼

[Reply]
roentare 17/10/24 00:23

That chicken looks so rich in flavour

[Reply]
sherry 17/10/24 03:23

another delicious dish Angie. I do love me some chicken! Great photos.

[Reply]
Anonymous 17/10/24 05:46

This is my kind of dinner!
Tandy | Lavender and Lime https://tandysinclair.com

[Reply]
Margaret D 17/10/24 06:41

That looks good and I bet it tastes good too, Angie.

[Reply]
Anonymous 17/10/24 09:25

j'adore le poulet à l'estragon, ta version me plait beaucoup!!!! bisous

[Reply]
sotis 17/10/24 09:26

j'adore le poulet à l'estragon, ta version me plait beaucoup!!! bisous

[Reply]
David M. Gascoigne, 17/10/24 12:18

We don’t eat much bacon, but this seems like a good excuse!

[Reply]
thepaintedapron.com 17/10/24 15:41

Looks and sounds delicious Angie!
Jenna

[Reply]
Cooking Julia 17/10/24 23:44

Tarragon must give a special and excellent flavor to this chicken.

[Reply]
David 18/10/24 22:39

Hi Angie, We love chicken in sauces...especially the dark meat. Last night we baked chicken in spiced up and heavily seasoned cream of chicken soup... Ladled over jasmine rice. Yum! Your dish is more exotic and I know that we'd really enjoy it... Take Care, Big Daddy Dave

[Reply]
Lowcarb team member 21/10/24 00:28

This looks a lovely dish, many thanks for sharing the recipe.

All the best Jan

[Reply]


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